Put
the garlic and chilies in a skillet with the oil. Saute over medium
heat
until the garlic begins to change color (do not burn). Add the
tomatoes,
capers, and olives and cook for 5 minutes.

Stir
the achovy fillets into the sauce. Season with salt and pepper and
simmer
over medium heat for 15-20 minutes or until the oil and tomato begin to
seperate.

Cook
the spaghetti in a large pot of slated, boiling water until al dente.
(When
serving a very large crowd we pre-boiled the spaghetti for 6 minutes,
tossed
with some oil and cooled in batches quickly on large metal trays. We
reheated
the spaghetti for approx 10 - 30 seconds in boiling water.) Drain and
transfer
to a heated serving dish. Pour the sauce over the top and toss
vigorously.
Serve hot.